tomato season

I just realized just having a blog is almost like having another part time job ..:)) Monday..is easy day for me...going to work late and coming back earlier..mondays have to catch up with some office work..as well also like to experiment a little with new creations.. 

 I was always curious about those eggs sous vide ( pouched in its on shell in a low temperature water bath)for a long period of time until custard like texture inside it's reached on TV...trtied couple times at home with no success, but last monday have tried it at work in my " COOK and HOLD " unit...and guess what...it was success.... since we are curing our own pancetta in a house, can not wait to do one of those fancy carbonara combos, some time when weather outside starts to chill a little bit...

...but now is tomato...peach season...end of summer ...going to try to do some thing nice and interesting with them...in another hand waht does great tomato needs besides good olive oil , basil , corse see salt and pepper...ah maybe aged balsamic...since we are pulling our own mozzarella in a house , and I had succes with a Poly-OO brand and not Local Michelli's...have this interesting idea...only thing i need to do is good Riccota cheese , which can be some times a challenge. Since we are already maiking everything in a house , starting with our own artisan sour dough breads...and finishing mustard and ketcups, and pickles...to make my own riccota would be not really practical. I need to find some really good , sweet, drie, milky , lactic tasty ricotta for my project. In Italy they have this cheese called Burrata...is like creamy Mozzarella Ball stuffed inside with Sraccella...since this cheese is verry expensive and have only three day shelf life...it would be not very smart to put it on a menu...what i want to do is take my own mozzarella and stuff it with sweet ricotta and soak it in a cream to give more rich taste...I will try that today...it would be a killer for tomato season...